Oh, these kitchen sink cookies! They’re not just cookies to me; they’re pure comfort, a little bit of sunshine on a cloudy day, and honestly, the answer to almost any craving I have. You know those days when you just need something sweet, something a little bit naughty, but also something that feels like a warm hug? That’s when these bad boys come to the rescue. They’re loaded with all sorts of good stuff, like a treasure chest of deliciousness. They remind me so much of my grandma’s baking – that same feeling of love and indulgence baked right in. If you’ve ever loved a loaded oatmeal raisin cookie, prepare to have your world rocked, because these take it to a whole new level. We’re talking everything but the literal kitchen sink, and it’s glorious.
What are kitchen sink cookies?
So, what exactly makes a cookie a “kitchen sink” cookie? It’s pretty much what it sounds like! Think of it as the ultimate “use up what you have” cookie. The base is usually a classic chocolate chip cookie dough, but then you go wild. We’re talking about adding in all those bits and bobs from your pantry – maybe some leftover chocolate chips (milk, dark, white – your choice!), some nuts for crunch, maybe some dried fruit for a chewy surprise, pretzels for a salty kick, and even a little bit of cereal for texture. It’s essentially a free-for-all of deliciousness in cookie form. The beauty of kitchen sink cookies is that they’re never exactly the same twice, and that’s part of their charm. It’s less about a strict recipe and more about embracing a philosophy of abundance and flavor. It’s the ultimate crowd-pleaser, and it’s incredibly forgiving, which is always a win in my book.
How do I make a kitchen sink cookie?
Quick Overview
This recipe is all about creating a robust, flavorful cookie base and then loading it up with your favorite mix-ins. We’ll cream the butter and sugars, add eggs and vanilla, then gently fold in the dry ingredients. The magic happens when we stir in your chosen pantry treasures – think chocolate chips, nuts, pretzels, and more! It’s a straightforward process that yields incredibly complex and satisfying cookies. You’ll be amazed at how simple it is to create something so decadent. It’s the kind of recipe that makes you feel like a baking wizard, even if you’re just starting out.
Ingredients
For the Main Batter:
2 ¼ cups all-purpose flour (I always use a good quality all-purpose for a reliable base)
1 teaspoon baking soda (this is key for that perfect chewy texture!)
½ teaspoon salt (balances out the sweetness)
1 cup (2 sticks) unsalted butter, softened (make sure it’s truly softened, not melted!)
¾ cup granulated sugar
¾ cup packed light brown sugar (the brown sugar is crucial for that chewy texture and caramel notes)
2 large eggs (room temperature is best)
1 teaspoon vanilla extract (use the good stuff, it makes a difference!)
1 cup rolled oats (old-fashioned oats give the best texture, not instant!)
For the Filling (The “Sink” Part! – Mix and Match!):
1 cup chocolate chips (a mix of semi-sweet and milk is my favorite!)
½ cup chopped nuts (pecans, walnuts, or even almonds work wonderfully)
½ cup mini pretzels, roughly broken (for that amazing salty crunch)
¼ cup dried cranberries or raisins (adds a lovely chewy sweetness)
¼ cup any other fun add-ins like chopped candy bars, toffee bits, or even a handful of colorful candies!
For the Glaze (Optional, but oh-so-good!):
1 cup powdered sugar
2-3 tablespoons milk or heavy cream (start with 2 and add more until you reach your desired consistency)
½ teaspoon vanilla extract (optional, for extra flavor)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This is a lifesaver for easy cleanup and ensures your cookies don’t stick. Trust me, skipping this step is a mistake I’ve made in the past, and it’s not worth the scrubbing!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Give it a good stir to make sure everything is evenly distributed. This simple step helps prevent pockets of baking soda or salt in your finished cookies and ensures a uniform rise.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer (or a sturdy whisk and some elbow grease!). Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next. The mixture should look smooth and creamy.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring gently by hand) until just combined. Be careful not to overmix here! Overmixing can develop the gluten in the flour, leading to tough cookies. You want to see just a few streaks of flour remaining. Then, gently stir in the rolled oats.
Step 5: Prepare Filling
Now for the fun part! In a separate bowl, gently toss together all your chosen “sink” ingredients – the chocolate chips, nuts, pretzels, dried fruit, and anything else you’re adding. This helps distribute them evenly throughout the dough.
Step 6: Layer & Swirl
Add your prepared filling mixture to the cookie dough. Using a spatula or a wooden spoon, gently fold everything together until it’s just combined. Again, don’t overmix. You want to see all those goodies distributed, but you don’t want to break them up too much.
Step 7: Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between cookies. I like to press a few extra chocolate chips or pretzels onto the tops of the dough balls before baking for that extra visual appeal. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They’ll continue to set as they cool. Keep an eye on them, as oven temperatures can vary!
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If you’re using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle the glaze over the cooled cookies. Let the glaze set before serving.
Step 9: Slice & Serve
Once the glaze is set (or if you skipped it!), these kitchen sink cookies are ready to be devoured! They are absolutely perfect served at room temperature. For an extra treat, you can gently warm them up for a few seconds in the microwave to get that gooey, melty chocolate chip experience.
What to Serve It With
These kitchen sink cookies are so wonderfully versatile, they fit in perfectly at almost any occasion. For a leisurely breakfast, I love pairing them with a strong cup of coffee. The rich flavors of the cookie and coffee are a match made in heaven. For a weekend brunch, they make an elegant addition to a dessert platter. I like to arrange them artfully on a nice serving dish, perhaps with a few fresh berries on the side for a pop of color. As a dessert, they’re fantastic on their own, but you can certainly elevate them. A scoop of vanilla bean ice cream alongside a warm kitchen sink cookie is pure indulgence. My kids particularly love them as a special after-school treat. We often have them with a tall glass of cold milk – it’s a classic for a reason! For cozy nights in, they’re perfect for a solo indulgence or sharing with a loved one by the fire. I sometimes have one with a cup of hot tea, and it feels like a little reward after a long day. My family tradition is to have one cookie each on movie nights; it’s become a little ritual that everyone looks forward to.
Top Tips for Perfecting Your Kitchen Sink Cookies
I’ve made these kitchen sink cookies more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. When it comes to the “sink” ingredients, the key is balance. You don’t want to overload the dough to the point where the cookies spread too much or become dry. I always find that a mix of textures is best – something crunchy, something chewy, and of course, plenty of chocolate! If you’re adding nuts, toasting them briefly before adding them to the dough can really enhance their flavor and give them a better crunch. For the pretzels, I like to break them into smaller pieces so they don’t create large, awkward bites. If your dough seems a little too sticky to handle, don’t be afraid to pop it in the fridge for about 15-20 minutes. This will firm up the butter and make scooping much easier. When it comes to baking, keep a close eye on your oven. Since you’re adding so many different ingredients, the baking time can vary slightly. You’re looking for golden brown edges and centers that still look a little soft – they’ll continue to bake on the hot baking sheet. If you’re using a glaze, I find that a slightly thicker glaze works best to coat the cookies nicely without being too messy. If it’s too thick, just add a tiny splash more milk. I’ve also experimented with different flours; while all-purpose is my favorite for consistency, a blend with a bit of whole wheat can add a nice nutty depth, though it might make them a touch denser. Don’t be afraid to get creative with your add-ins! I’ve seen people use potato chips for an extra salty crunch, or even bits of different cookies! The possibilities are truly endless with these kitchen sink cookies, and that’s exactly why I love them so much.
Storing and Reheating Tips
These kitchen sink cookies are delightfully forgiving when it comes to storage. Once they’re completely cooled, I like to store them in an airtight container at room temperature. They’ll stay wonderfully fresh and chewy for about 3-4 days. If you’re going to be making them ahead of time for a party or just want to have them on hand, they also do beautifully in the refrigerator. Place them in an airtight container, and they should maintain their quality for up to a week. The colder temperature might make them a bit firmer, but they’re still delicious! For longer storage, freezing is your best friend. You can freeze the baked cookies, wrapped individually in plastic wrap and then placed in a freezer-safe bag or container. They’ll keep well for up to 2-3 months. To thaw, simply let them come to room temperature for a few hours. If you’ve glazed your cookies, it’s best to add the glaze *after* the cookies have thawed, especially if you plan to freeze them. Glaze added before freezing can sometimes become sticky or dull. If you want to reheat them for that freshly baked feel, pop them in a 300°F (150°C) oven for about 5-7 minutes, or until they’re warmed through. This is especially lovely if you’ve drizzled them with the optional glaze!
Frequently Asked Questions
Final Thoughts
Seriously, if you’re looking for a cookie that’s big on flavor, texture, and pure joy, you’ve found it. These kitchen sink cookies are the ultimate testament to delicious simplicity and creative pantry raiding. They’re perfect for satisfying that sweet craving, bringing smiles to little faces, or just making your own day a little bit brighter. What I adore most is that they’re a recipe that encourages you to play, to experiment, and to make it entirely your own. They’re a little bit nostalgic, incredibly satisfying, and always a huge hit. If you enjoyed this recipe, you might also love my Chewy Chocolate Chip Cookies or my Ultimate Oatmeal Raisin Cookies for more comforting classics! I can’t wait to hear about your own kitchen sink creations. Don’t be shy about sharing your favorite add-ins in the comments below! Happy baking, everyone!
kitchen sink cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup packed light brown sugar
- 0.25 cup white sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 box vanilla instant pudding (3.4 oz size)
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.25 cup semi-sweet chocolate chunks
- 0.25 cup mini marshmallows
- 0.25 cup red and green M&Ms
- 0.25 cup crushed pretzels
Instructions
Preparation Steps
- In a large mixing bowl, use a hand mixer or stand mixer to combine softened butter, brown sugar, and white sugar. Mix until smooth and fluffy, about 2 minutes.
- Beat in the eggs, egg yolk, vanilla extract, and the full box of vanilla instant pudding mix until smooth.
- With the mixer on low speed, gradually add in the flour, baking soda, and salt until just combined.
- Stir in chocolate chunks, mini marshmallows, red and green M&Ms, and crushed pretzels by hand until evenly distributed.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop about 3 tablespoons of dough per cookie and roll into balls. Place on prepared baking sheets with 2-inch spacing.
- Bake for 12-14 minutes until the edges are set and tops are golden brown.
- Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
- Serve and enjoy! Store in an airtight container for up to 1 week or freeze for up to 3 months.
Notes
Featured Comments
“Impressed! Clear steps and restaurant-level results. Perfect for busy nights.”
“New favorite here — family favorite. crowd-pleaser was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This sweet treat was absolutely loved — the balanced really stands out. Thanks!”
“Made it tonight and wow — creamy! Will definitely make Easy Kitchen Sink Cookies Perfect for Christmas again.”
“Packed with flavor and so simple. Exactly what I wanted from Easy Kitchen Sink Cookies Perfect for Christmas.”
